Instead of tossing out prosaic scraps like potato peels, F&W’s Grace Parisi uses them in delectable recipes.
Chef Ideas for Scraps
Douglas Keane, the chef at Cyrus in Healdsburg, California, serves brownies that need to be “squared off” before they’re put on plates. The edges become the base for a chocolate custard Keane serves at his burger joint, Healdsburg Bar and Grill.
At Aigre Doux in Chicago, chef Mohammad Islam pickles leek greens and tosses them into lobster pasta to add tanginess and texture.